Flor Maria Salazar

Flor Maria Salazar is a producer in the northern highlands of Peru with 20 years of experience in coffee. Currently, she has a small one hectare plot (2.5 acres) where she grows exclusively the Marshel variety. Identified in San Ignacio around a decade ago, Marshel is thought to be a naturally occurring Bourbon mutation, but its exact origin remains speculative until further genetic testing is done. This is our first time to work with the variety and we are delighted by the sweet and fruited profile. In the cup, we taste berries, stone fruit and light brown sugar. 

Flor's primary processing method is washed, always beginning with a selective picking of ripe coffee fruit which she rests for approximately 24 hours in plastic bags. After pulping, she ferments the coffee for about 36 hours in tanks and then washes it three times. After allowing the coffee to drain and air dry for several hours, it is transferred to a solar dryer, a greenhouse-like structure where the coffee dries on raised beds for 12 to 18 days. Once drying is complete, Flor rests the coffee for 15 days before delivering it to the exporter's collection point so it can be milled and shipped. 

Orders placed Monday - Thursday by 6am will be roasted and shipped the same day. Orders placed after our daily or weekly cutoff will be roasted the next scheduled production day. All online orders are shipped within 24 hours of roasting.